Spicy Sriracha Chicken Salad
A flavorful and easy chicken salad with a spicy kick from sriracha. Perfect for a quick lunch or light dinner.
Equipment
- Mixing bowl
- Baking Sheet
- Whisk
Ingredients
Main Ingredients
- 2 pounds Chicken Breast Boneless, skinless
- 2 stalks Celery Finely chopped
- 1/2 cup Red Onion Finely chopped
- 1/2 cup Mayonnaise
- 1-2 tablespoons Sriracha Adjust to your spice preference
- 1 tablespoon Lime Juice Freshly squeezed
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 cup Fresh Parsley Chopped
Instructions
Instructions
- Preheat oven to 400°F (200°C).
- Place chicken breasts on a baking sheet and bake for 25-30 minutes, or until cooked through.
- Let the chicken cool completely, then shred it using two forks.
- In a large mixing bowl, combine the shredded chicken, celery, red onion, mayonnaise, sriracha, lime juice, salt, and pepper.
- Stir well to combine all ingredients thoroughly.
- Gently fold in the fresh parsley.
- Taste and adjust seasonings as needed. Serve on bread, crackers, or lettuce cups.
Notes
For a creamier salad, add a little more mayonnaise. If you prefer a less spicy salad, reduce the amount of sriracha or omit it entirely. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.